For the sponge you will need;
- 350g self-raising flour
- 2tsp baking powder
- 350g soft butter
- 100g caster sugar
- 250g light brown soft sugar
- 3tbsp milk
- 6 eggs
- pinch salt
- 6tsp espresso powder dissolved in 1tbsp boiling water
For the frosting, you will need;
- 200g soft butter
- 400g icing sugar
- 4tbsp milk
- 6tsp instant espresso powder dissolved in 1tbsp boiling water.
This coffee cake is a classic; it’s made up of a deliciously moist, bold flavoured sponge, a smooth espresso frosting and layers of chopped walnuts- perfect to feed a crowd at a morning meeting or as a casual birthday cake.
Method for the cake:
- This coffee cake is a classic; it’s made up of a deliciously moist, bold flavoured sponge, a smooth espresso frosting and layers of chopped walnuts- perfect to feed a crowd at a morning meeting or as a casual birthday cake.
- Place your flour, baking powder, butter, sugars, milk, eggs and salt in a large mixing bowl and beat together with a wooden spoon or electric whisk until smooth and fluffy.
- Once well mixed, fold in the coffee and water.
- Divide evenly between the cake tins and bake for 35-40 minutes.
- Once a skewer comes out of the sponges clean, they are cooked. At this point, sit in the tins for 5 minutes then remove and place on a rack to cool completely.
Onto the frosting:
- Simply whisk all the ingredients together until a thick butter cream is formed. Add a drop more milk if you prefer a creamier consistency.
To assemble, you will need your sponges, the butter cream and 80g chopped walnuts:
- Take your two cooled sponges at slice them in half horizontally- this should leave you with four even layers altogether (if you don’t feel like cutting them, just leave the cake as a classic sandwich variety with two larger layers).
- Take a big dollop of your butter cream and spread over one of the layers. Sprinkle with a generous helping of chopped walnuts. Repeat this with the remaining sponges until you reach the top- with this layer sift over some cocoa powder for a rustic finishing touch.
By Tassy Goodall.